Triple. Layer. Brownies. Pretty much the best thing I've ever had. Your imagination is the limit with this recipe. I will show you a few of the combinations I've tried with them below and share some that friends have told me they have now tried. But it all boils down to the same fact: most times it is your three most favorite sweets all baked into one. I think you're guaranteed to make new friends wherever you take these.
To break it down simply, triple layer brownies have three layers. The bottom and top layers stay the same - it is the middle layer that you can have a lot of fun with. Here is a picture of one of the very first ones that I made; the picture demonstrates the three basic steps of the brownie.
The bottom layer is always the break-apart refrigerated cookie dough. (For local peeps, Target was clearancing the Pilsbury brand over the weekend for $1.88 a package! Yours truly stocked up, but there may be more left and this may or may not be at other Target stores as well!).
The middle layer is whatever you prefer, but here I used a full-size Oreo cookie. More below on other middle layers I have tried as well as others. The top layer is brownie batter, prepared as directed on the box. I've used Milk Chocolate, Double Fudge, Mocha ... the Milk Chocolate is my favorite, hands down. That is all there is to it! Of course, with the beauty of the Brownie Pan, you don't have to do one pan full of the same middle layers - mix it up! Do 4 with Oreos, 4 with M&Ms and 4 with Rolos! Get CRAZY!
- 1 package refrigerated break-apart chocolate chip cookie dough
- Middle layer choice (suggestions listed below)
- 1 box of brownie mix + ingredients to prepare as directed on box
1. Preheat oven to 350 degrees. Spray brownie pan wells with a flour-based spray (I prefer Bakers Joy, found alongside Pam and others. NEVER use Pam - it eats Teflon. Gross.)
2. Mix up brownie mix as directed on the box. Set aside.
3. Smoosh 1-1.5 squares of the chocolate chip cookie dough into the bottom of each well
4. Place middle layer choice on top of the cookie dough.
5. Pour brownie batter over top of middle layer, filling wells 2/3 full.
6. Bake for 18-20 minutes. Allow to cool in the pan for 5 minutes, then invert onto a parchment paper lined cooling rack. The parchment is very important so that the brownies don't stick to the cooling rack when you invert them.
A few things to note:
- Investing in a $1 Citrus Peeler if buying a Brownie Pan is genius. The tip is perfect size to work down in between the individual wells and their contents, helping release them if necessary. Plus, it is nylon and won't scratch!
- This recipe actually makes enough for about 18 brownies, so keep that oven warm or do two pans at once!
- This one is important: "Like" my Pampered Chef page on Facebook! I share recipes, kitchen tips, and will be having a Brownie Pan Creation contest on there soon for a cool prize, so you don't want to miss out!!